Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 ea Eggs 1 1/2 c All-purpose flour
2 t Anise extract 1/4 c Cornstarch
3/4 c Sugar 1/2 t Baking powder
1 pn Salt

PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a
mixing bowl or the bowl of an electric mixer and whip with a hand
mixer set at high speed or in a heavy duty mixer fitted with the
whip. Continue whipping until the mixture is very light and increased
in volume, 6-7 minutes. While the egg mixture is whipping, combine
the flour, cornstarch and baking powder and stir to mix. Remove the
whipped eggs from the mixer and sift over the flour mixture in three
additions, folding it in after each addition with a rubber spatula.
The batter will lose most of its air and become rather stiff. Pipe
the batter, using a pastry bag with a 3/4-inch opening, but no tube,
onto a jelly roll pan lined with parchment paper or buttered wax
paper. Pipe two logs about 1 1/2 inches wide and the length of the
pan. Bake the logs about 20 minutes, until they are well risen and
golden. Remove from oven and place logs on a cutting board to cool
about 10 minutes. Using a sharp, serrated knife, slice the logs
diagonally at 1/2-inch intervals. Place the biscotti cut side down on
the pan and return them to the oven for about 10-15 minutes, until
they color lightly on the cut surfaces. Cool the biscotti on the pans
and store them in a tin between layers of wax paper. NICK MALGIERI -
PRODIGY GUEST CHEFS COOKBOOK

Submitted By FRED TOWNER On 01-28-95

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